Multiplex PCR for rapid identification of major lactic acid bacteria genera in cider and other fermented foods.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.11.004
Abstract: Lactobacillus, Pediococcus, Oenococcus and Leuconostoc are the main Lactic Acid Bacteria (LAB) genera present in cider as they are able to survive this hostile environment. LAB play a significant role in cider quality, for example… read more here.
Keywords: fermented foods; pcr rapid; multiplex pcr; acid bacteria ... See more keywords
Impact of the Ripening Stage of Wax Apples on Chemical Profiles of Juice and Cider
Sign Up to like & getrecommendations! Published in 2018 at "ACS Omega"
DOI: 10.1021/acsomega.8b00680
Abstract: Wax apple fruit (Syzygium aqueum Alston cv. Taaptimjan) is a tropical fruit with many nutritional bioactive compounds and high economic value. However, when fully ripe, the thin-skinned fruit is highly susceptible to physical damage and… read more here.
Keywords: fruit; juice cider; ripening stage; cider ... See more keywords
The price of cider: empirical analysis in Québec province
Sign Up to like & getrecommendations! Published in 2019 at "British Food Journal"
DOI: 10.1108/bfj-07-2019-0561
Abstract: Purpose The purpose of this paper is to investigate the main factors and mechanisms that govern the price of cider, and to apply the analysis to the price of ciders in the Province of Québec,… read more here.
Keywords: methodology; price cider; price ciders; analysis ... See more keywords
Sensory descriptive analysis of hard ciders from the Northeast and Mid-Atlantic United States.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of food science"
DOI: 10.1111/1750-3841.16507
Abstract: Although alcoholic or "hard" cider is a beverage of growing popularity throughout the Northeastern and Mid-Atlantic United States (US), the industry lacks a consistent language for describing the sensory quality of its products. The main… read more here.
Keywords: cider; descriptive analysis; cider samples; mid atlantic ... See more keywords
Juice attributes of Ontario-grown culinary (dessert) apples for cider
Sign Up to like & getrecommendations! Published in 2021 at "Canadian Journal of Plant Science"
DOI: 10.1139/cjps-2020-0223
Abstract: Abstract: Continued interest in the commercial production of cider in Ontario has revealed that there is a lack of information available to apple producers and cidermakers on the juice attributes of culinary dessert apple for… read more here.
Keywords: juice attributes; culinary dessert; apple; juice ... See more keywords
Fire blight Susceptibility of Select Cider Apple Cultivars
Sign Up to like & getrecommendations! Published in 2023 at "Canadian Journal of Plant Science"
DOI: 10.1139/cjps-2023-0024
Abstract: There is increasing interest in growing apple cultivars (Malus domestica Borkh.) of European origin for the production of hard cider in Canada; however, little is known about their susceptibility to fire blight (FB). Fire blight… read more here.
Keywords: cider; fire blight; tree mortality; apple ... See more keywords
Biocontrol activity of Starmerella bacillaris yeast against blue mold disease on apple fruit and its effect on cider fermentation
Sign Up to like & getrecommendations! Published in 2018 at "PLoS ONE"
DOI: 10.1371/journal.pone.0204350
Abstract: The reduction of chemical fungicides in agriculture has led to the use of microorganisms as biocontrol agents. Starmerella bacillaris is a non-Saccharomyces yeast associated with overripe and botrytized grape berries microbiota. Its use has been… read more here.
Keywords: blue mold; fermentation; cider; apple ... See more keywords
Comparative sulfite assay by voltammetry using Pt electrodes, photometry and titrimetry: Application to cider, vinegar and sugar analysis
Sign Up to like & getrecommendations! Published in 2018 at "Open Chemistry"
DOI: 10.1515/chem-2018-0139
Abstract: Abstract Sulfite is a widely applied preservation agent, against oxidative decay in foodstuffs and beverages. Among the analytical methods applied, electrochemical techniques exploit its facility to undergo oxidation. This paper aims at the comparative investigation… read more here.
Keywords: sulfite; sulfite assay; sugar; cider ... See more keywords
Classifying Cider Apple Germplasm Using Genetic Markers for Fruit Acidity
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the American Society for Horticultural Science"
DOI: 10.21273/jashs05056-21
Abstract: The organic acid concentration in apple (Malus ×domestica) juice is a major component of hard cider flavor. The goal of this study was to determine if the malic acid markers, Ma1 and Q8, could classify… read more here.
Keywords: ma1 markers; acidity; classifying cider; cider ... See more keywords
Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.1042613
Abstract: The commercial active dry yeast strains used for cider production in China are far behind the requirements of the cider industry development in recent decades. In this study, eight yeasts, including Saccharomyces cerevisiae, Schizosaccharomyces pombe,… read more here.
Keywords: cider; transcriptive characterization; wfc 071; production ... See more keywords
Beneficial Anti-Platelet and Anti-Inflammatory Properties of Irish Apple Juice and Cider Bioactives
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10020412
Abstract: Several bioactives from fruit juices and beverages like phenolics, nucleotides and polar lipids (PL) have exhibited anti-platelet cardio-protective properties. However, apple juice and cider lipid bioactives have not been evaluated so far. The aim of… read more here.
Keywords: anti inflammatory; anti platelet; apple; apple juice ... See more keywords